Tis the season….for fresh corn! Here in MN during the summer months you’ll find fresh corn everywhere, even at corner stands and some of the gas stations! It’s great having a fresh ear of sweet corn either boiled or grilled, with a little butter and salt, YUM! But today I wanted to try something new, like corn bread or corn cake. Then I remembered the great corn cake from Chi-Chi’s, which was usually the highlight of my Mexican meal! Some call this corn cake, other call it spoon bread, I just know that it’s tasty and goes well as a side dish with any Mexican meal or fried chicken!
It is super moist, creamy, sweet, and very dense….almost like a corn cake “pudding” so to speak. Don’t let the name fool you, this is not your traditional “slice and eat” type of cake, it is literally a “spoon” bread because that’s how you have to serve it up, by scooping it out of the pan.
My version is a bit “dummied down” and doesn’t call for too many ingredients (I didn’t have any masa harina or cream on hand), so it’s a great simple dish. Kick it up with some diced green peppers or jalapenos! It’s an adaptation of the Chi Chi Sweet Corn Cake Copycat recipe from recipezaar.com.
** You could also try this with a can of sweetened cream corn, but then I would omit the water and cut down to 2 TBLS of sugar.
- 1 cup butter-softened (cutting down on this will give you a more crumbly consistency)
- 1 1/8 cup ground cornmeal (you could also sub in a little white flour or corn flour)
- 1/2 cup water
- 1 1/2 cups of fresh corn kernels-you could also use canned or frozen (but thaw it first)
- 1/4 cup white sugar
- 1/2 tsp salt
- 1 tsp baking powder
- Pre-heat the oven to 350 degrees and set aside an un-greased 13 x 9 pan and the bottom of a broiler pan.
- Mix the first 3 ingredients really well in a large mixing bowl.
- Add in the rest of the ingredients and mix really well, then pour into the 13 x 9 pan.
- Fill the bottom of the broiler pan about 1/3 of the way full with hot water, then set the 13 x 9 pan right into the water. Cover the 13 x 9 pan with foil and then slide the whole thing into the oven.
- Unfortunately I did not keep track of my baking time, but check it after 30 minutes or so. The original recipe says it may take 50 minutes to an hour but I don’t think mine was in for nearly that long. It is ready when the cake is cooked all the way trough and the top looks completely dry.
- LET STAND FOR 10 MINUTES before eating! This is a very important step, as the flavor needs time to “meld together” while it cools. If you eat it too soon it will taste overly sweet.